<<Disclaimer: Verify this information before applying it to your situation.>>
I have a question, what actually is gluten other than being a component in
grains. What does it do? If I were to substitute gf flour in recipes, what
would happen. And what is xantham gum? I noticed that is in a lot of
gluten free recipes.
* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *